Sunday, July 31, 2011

philly cheese steaks

This sandwich is delicious. This was not the first time I've made it but it had been a while so I happily anticipated dinner tonight. You've got to try it. Really. For more great Rachael Ray recipes go to Saturdays with Rachael Ray.

Slice the meat very thin with a sharp knife, working against the grain.
Heat 2 tablespoons of the EVOO in a large nonstick pan over high heat. When the oil ripples, add the meat slices and sear them for a minute or two to caramelize evenly all over- keep the meat moving with tongs. Season the meat slices with salt and pepper, remove to a platter, and tent loosely with foil. Go two more times around the pan with the EVOO and reduce the heat to medium high. Add the peppers, onions, and chopped garlic, season with salt and pepper and cook, stirring frequently for 5 minutes.
Preheat the broiler to high and place the rack on the second highest position. Arrange the bread on a broiler pan and toast until golden. Once toasted, rub the bread with the garlic, drizzle with EVOO and top with grated Pecorino Romano and some black pepper. Slice the bread back under the broiler to melt the cheese, 45 seconds. Remove the bread and reserve, keeping the broiler on.
Add the wine to the vegetables and cook down for 1 minute. Add the stock then the tomato sauce, capers and parsley and bring to a bubble. Slice the meat (I sliced mine) and any juices back into the pan and heat through for 2 to 3 minutes.
Shred the provolone with a box grater or slice thin. Pile the meat and vegetables evenly over the loaf of bread and cover with the provolone. Place the gi-gundo-size sandwiches under the broiler to melt the cheese until bubbly. Cut each open-faced sammy into 4 sections, transfer to each plate with a large spatula, and serve.

Search This Blog

pass the green peas please

I'm happily married with four young kiddos and at the end of the day we all want the same thing- a delicious home cooked meal. This blog is my personal quest for favorite recipes.

My goal was accomplished! I spent 2011 cooking up all of my old favorites and made some new favorites along the way. I had so much fun I can't stop now so I'll continue to try new recipes and post the keepers. Here's to another delicious year!